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Perfect Pumpkin Pancakes with Butter Pecan Syrup by author Cleo Coyle

I am such a fan of Pumpkin Pancakes. Adding pumpkin is a great way to bring extra fiber, nutrition, and flavor to the breakfast table. You can top them with my Warm Butter Pecan Syrupor try the healthier topping idea I've also included in the recipe.

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Step 1 - Make batter: Melt butter and set aside to cool a bit. In a mixing bowl, whisk together eggs, pureed pumpkin, milk, vanilla, pumpkin pie spice, and (optional) orange zest. Add brown sugar, salt, and the melted butter that you set aside. Finally mix in the flour and baking powder. Do not over-mix the batter at this point or your pancakes will be tough instead of tender. You can make the pancakes immediately or cover bowl with plastic wrap and allow batter to sit in the refrigerator (and hydrate) for 30 minutes to an hour (or even overnight).

Step 2 – Cooking the perfect pancake: (a) Pre-heat: Pre-heat a nonstick griddle or skillet. If you have a good quality nonstick griddle or pan (and there is absolutely no residue on the surface), you will see prettier results without using grease. Butter, cooking spray, and oil all produce mottled surfaces on your pancakes. If you do have an older pan or it does not have a nonstick surface, lightly grease with butter, oil, or cooking spray.

(b) Pour: Using a measuring cup, pour ¼ cup of batter onto the pre-heated pan or griddle; immediately pour ¼ cup more right on top of the first pour. The pancake batter should spread into a perfect circle, about five inches in diameter.

(c) Flip and finish: When you see bubbles begin to form on pancake’s top, it’s ready to flip. Cook lightly on the other side and serve with my Warm Butter Pecan Syrup or my Healthier Topping Option, both are below.

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Cleo's WarmButter Pecan Syrup

A Note from Cleo

Full of buttery sweet caramel flavor, this syrup is delicious served warm over pancakes, but also ice cream as well as baked apples or peaches. Enjoy! ~ Cleo

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Cleo Coyle's Warm Butter Pecan SyrupMakes 2/3 cup syrup

Ingredients:

½ cup butter (1 stick)

¼ cup half-and-half or heavy cream

½ cup dark brown sugar, packed

¼ cup chopped pecansDirections:

Quick warning: Do not melt butter first in this recipe. If you do, the butter may separate and your syrup will not thicken properly unless you boil it down. Instead, use this method: In a saucepan, over low heat, combine solid butter, half-and-half (or cream), brown sugar, and chopped pecans. Stir immediately and continually. Mixture should not boil. When butter is fully melted, remove from heat, cover and keep warm to serve over pancakes or ice cream.

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Cleo's Healthier

Topping Option

Instead of using butter and syrup on your pancakes or the sauce described above, try this healthier method...Squeeze juice from the wedge of an orange over the top of your warm pumpkin pancakes and dust with powdered sugar. This is a much lower calorie option than butter and syrup and it tastes delicious—almost like a carnival funnel cake, one of my favorite treats from childhood. The orange flavor also pairs beautifully with the light pumpkin taste in the pancakes.